Tuesday, August 7, 2018

Palak-Lentil

#PalakLentil [ #PalakDhal ] : #Palak or #PalakKeerai tastes like Mulaikeerai. So if palak keerai is not available then mulaikeerai can be used in its place. Some years back we never used to get palak in Chennai and even now palak is not available in most parts of TN. But now #PalakKeerai is widely available in Chennai.  If the leaves are tender then it takes very less time to cook. Some varieties of palak tastes slightly bitter. Masiyal, palak koottu can be prepared using this keerai.
#Greens are good source of vitamins, minerals and fibre. We should include green leafy vegetable in our daily diet.
Here comes a very tasty and simple recipe using palak.

Palak Lentil

Ingredients :
1/8 CupGreen gram split
1/2 CupPalak, washed and chopped
1 small sizeTomato, washed and chopped nicely
1 medium sizeOnion, peeled and chopped
1 or 2Green chilly [ adjust ], slit lengthwise
10 to 12Curry leaves
small amountCoriander leaves to garnish
2 pinchTurmeric powder
1/4 TspCumin powder
1/2 TspSalt [ adjust ]
To Temper :
1/4 TspMustard seed
1/2 TspBlack gram split
1/2 TspOil

Method :
Take green gram in a 2/3 lt pressure cooker.
Wash once and add a pinch of turmeric powder and 1/4 cup of water.
Pressure cook on High flame for 3 whistles.
Open the pressure cooker only after it ran out of steam.

Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Crackle mustard seeds and then add split black gram.
Then add green chilly and curry leaves once black gram turns golden color.
Saute for few seconds and then add chopped onion.
Saute till onion becomes pale pink in color.
Now add chopped tomato and saute till it becomes soft.
Add turmeric powder, cumin powder and salt.
Mix well and add chopped palak & 1/3 cup of water.
Add cooked green gram and simmer till palak cooks soft.
Adjust salt and turn off the stove.
Transfer into a serving bowl.
Garnish with chopped coriander leaves.

#PalakKoottu goes well with white rice.
Tastes good with chappathy and puri also.


Palak Lentil






Other green leafy vegetable recipes 


Red Greens Masiyal - Mashed Red Amaranth greens Red Greens Dhal Masiyal Red Greens Lentil manathakkali keerai paal saru [ kazhani saru ] murungai keerai paal saru [ kazhani saru ]


Tuesday, June 26, 2018

Kollu-Araithuvitta-kuzhambu

#KolluAraithuvittaKuzhambu : #Horsegram is known as #Kollu in Thamizh. Usually I prepare #Kollu #sundal ( #Kollu #stirfry ) from sprouted #Kollu and #Rasam from the water used for cooking #kollu. Once I didn't have any vegetable suitable to prepare sambar at home. But I had sprouted kollu in my fridge. So I thought of making sambar in araithuvitta kuzhambu style using sprouted #Kollu ( #HorseGram ). The kuzhambu thus prepared turned out very good and was tasty with rice and also as an accompaniment to Idli and dosai. This way I learned one more tasty n healthy dish from #kollu.
So here I am to share the preparation with you all.

Kollu Araithuvitta Kuzhambu [ Horsegram Kuzhambu ]

Ingredients :
1/2 CupKollu ( Horsegram ) soaked or sprouted
1 medium sizeOnion, slice thinly
1 medium sizeTomato, chop nicely
10 - 12Curry leaves
1/2 TspRed chilly powder [ optional ]
1/8 TspTurmeric powder
1/2 TspMustard seed
1 TspBlack gram split [ urad dhal ]
5 - 6 TspGroundnut or Gingelly oil
1 1/2 TspSalt [ adjust ]
Ingredients to grind :
2 TbspCoconut grated
3 to 4Red chilly [ adjust ]
1/2 TspCoriander seed
1/4 TspGram dhal [ kadalai paruppu ]
1/4 TspCumin seed
1/4 TspBlack pepper
6 to 8Small Onion
1 small size CupTomato
Steps to do before preparation :
8 to 10 hoursSoak kollu after washing thouroughly
8 to 10 hoursdrain water from soaking kollu and keep it closed to get sprouts

Method :
Heat a kadai with 1/2 tsp of oil on a stove over medium heat.
Add red chilly and coriander seeds and keep stirring with a ladle.
When the coriander seeds gives out nice aroma, add gram dhal [ kadalai paruppu ].
Add black pepper and cumin once gram dhal turns golden brown.
Then add immediately grated coconut and stir for a few seconds.
Transfer into a bowl.

Meanwhile take 1/2 cup of water and 1/4 Tsp of salt in a pressure cooker.
Add soaked #Kollu [ or sprouted kollu ] and close the lid with weight on.
Cook on high fire on another burner of the stove for 5 whistles.
Open the cooker only after it runs out of steam.

Now in the same kadai, add 1/2 Tsp of oil and saute small onions.
Transfer into a bowl once it becomes tender.

Again add 1/2 Tsp of oil in the same kadai and saute chopped tomato till it becomes tender.
Transfer into a bowl.
Let all the roasted and sauteed ingredients come to normal temperature.
Then grind into a smooth paste in a mixie or blender.
Transfer the paste into a bowl.
Wash the mixie jar or blender container with some water and save the water in another bowl.

Heat a clean and dry kadai with 3 tsp of oil over medium fire on a stove.
Once oil becomes hot crackle mustard seeds and then put black gram split [ urad dhal ].
Add sliced onion after dhal turns golden color.
Saute till onion turns translucent.
Now add nicely chopped tomato and saute well.
Add red chilly powder and turmeric powder.
Stir once and then add cooked kollu with water.
Now add the prepared paste, salt and mix well.
Add the washed water to dilute the kuzhambu to required consistency.
Allow to boil till oil starts floating on the surface of the kuzhambu.
Finally add curry leaves and turn off the stove.
Transfer into a serving bowl.

Healthy and spicy #KolluAraithuvittaKuzhambu ready to taste.
Enjoy with hot white rice or along with dosai or idli.




Kollu Araithuvitta Kuzhambu [ Horsegram Kuzhambu ]







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Milagu kuzhambu
Milagu
kuzhambu
Vazhaipoo kuzhambu
Vazhaipoo
kuzhambu
Vadai More Kuzhambu
Vadai More
Kuzhambu
Pumpkin More Kuzhambu
Pumpkin More Kuzhambu
Sundakkai Vathakuzhambu
Sundakkai Vathakuzhambu

Monday, May 28, 2018

Arisi-Roti

#ArisiRoti #Akkiroti : The dish #akkiroti is one of the favorite tiffin items of Karnataka. It is done with rice flour and dill leaves. The dill leaves ( fennel plant ) give a distinct flavour to #roti. If dill is not available coriander leaves can be used. The prepared dough has to be spread by hand. Usually for other roti dough is spread on a plantain leaf by hand and then transferred on to a hot tawa. But akki roti dough tends to break while transferring. So dough is spread on tawa itself and then cooked on medium flame. It is advisable to have two or three tawa to prepare akki roti. Some years back I have posted akki roti recipe prepared from cooked rice and rice flour.

Akki Roti [ Arisi roti ]

Ingrdients :
1 cupRice Flour
1/2 TspCumin
1/2 cupDill leaves ( nicely chopped )
3/4 TspBlack pepper powder
1 TspGreen chilly nicely chopped ( optional )
1 TspSalt ( adjust )
Oil to make roti on tawa [ dosai kal ]

Method :
Take all the ingredients in a wide mouthed vessel and mix well.
Add quarter cup of water and mix well.
Add some more water if needed and make a dough slightly flexible.
The dough shoudn't be as tight as chappathy dough.
Take a tawa ( dosai kal ) smear oil.
Keep a big ball of dough over tawa and slowly spread using hand.
Now heat the tawa on a medium flame.
Flip and cook other side.
The roti should be white in color and with some gold spots here and there.
Transfer on to a plate.
Enjoy with kadalai chutnycoconut chutny, tomato sauce and also with tomato chutny.

Akki Roti [ Arisi roti ]

Note : Grated carrot and nicely chopped coriander leaves can also be used along with dill.



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Kodi Pasalai Adai
Kodi Pasalai Adai
Vazhaipoo Kodi Pasalai Adai
Vazhaipoo Spinach Adai
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Pesarattu
Paruppu Adai [ Lentil Pancake ]
Paruppu Adai
Kezhvaragu Adai [ Ragi Pancake]
Kezhvaragu Adai